Banana-Oatmeal and Honey Muffins

If you haven’t already noticed, I make muffins often for breakfast around here. Pumpkin, Bran, Oatmeal, Blueberry– there’s so many options! In fact, I’ve also already shared another banana muffin recipe with you- a plain and simple version that is my usual go-to banana muffin. However, this time when the bananas ripened quicker than we could eat them, I wanted to do something a little more healthy. Muffins are good for that. You can include healthier ingredients and make subtle changes that are hardly noticeable. 

So, these banana muffins are made with oatmeal for fiber, all white wheat flour in place of white, half yogurt in place of all butter, and sweetened with honey instead of sugar. They were moist and sweet and tasted delicious. (Oh- and I did add chocolate chips- not a ton, but my children think the entire purpose of muffins is to be able to have chocolate at breakfast! So, I don’t mind adding just enough to satisfy so that they will also eat the other healthier parts of the muffin!) 

Healthy Oatmeal-Raisin and Molasses Muffins

Breakfast options at our house were a bit ‘blah’ this morning. Clearly, something was begging to be baked. But just “what” was the question.

Since I have been wanting to add a good oatmeal muffin recipe to my go-to list, I decided that was a good idea for this morning. However, the last recipe I tried for these, I only halfway liked. I also knew I wanted something with lots of good-for-you ingredients in it. So, I tweaked this, added that… and these little guys were created. And I think they will do!

So, not only do these muffins taste good, they are also a pretty healthy option for breakfast or to go along with dinner. Other than a sprinkling of cinnamon-sugar on top, the only sweetener used is molasses, giving you a subtle sweetness that is backed up with the deeper flavor of the molasses. (which is also full of vitamins!) Plain yogurt is used instead of oil, which kept them really moist, and white- wheat flour and oatmeal give you a good dose of whole grains. Raisins were the perfect compliment to the flavors, and I think the perfect finishing touch. Try ’em! (I think I might just go eat another..right now…even though I’ve already had two!)

Oatmeal-Raisin-Chocolate Chip-Almond Cookies

I love a good oatmeal cookie! And yesterday after lunch, I found myself really craving a good oatmeal cookie.

You know- one that is just taken from the oven… all warm and soft, with the chocolate chips still oozing and the raisins still plump. That is dangerous, let me tell you!

Old-Fashioned Oatmeal Cake

Have you ever had an oatmeal cake? Most of us have had oatmeal cookies, I would guess. But, i don’t know that Oatmeal Cake is quite as common. But, it should be!

This is a cake recipe that has been in my family for many years. I can remember enjoying it many times since I was a little girl.

The smell of this cake baking is just so warm and cozy. It reminds me of those cartoons that show the aroma rising up and pulling a person off their feet and toward the delicious smell. The oatmeal gives the cake moistness and cinnamon adds that old-fashioned flavor.

To top it all off, a buttery coconut and brown sugar mixture is poured on top and placed under the broiler to give it a bubbly and slightly caramelized finish.

Serve with a scoop of vanilla ice cream and you’ll be quite content. Trust me!

• 1 cup old-fashioned oatmeal
• 1 1/3 cup boiling water
• 1/2 cup (1 stick) butter- room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 1/2 cups flour (I used 1 cup white ad 1/2 cup of wheat)
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. salt

Topping:

• 1 cup brown sugar
• 1 cup coconut
• 1/4 cup half and half
• 6 Tbs. melted butter

Boil the 1 1/3 cup water. Measure the oats in a small bowl.

As soon as the water begins to boil, pour all of it over the oats. Stir, and set aside to allow the water to soak in.

In a large mixing bowl, beat the butter and sugars.

Add the eggs and mix well until fluffy.

Sift all the dry ingredients together.

Give the oats mixture another stir. Most of the liquid should be absorbed.

Now, pour half of the dry mixture in the mixing bowl. Stir slowly. Add half of the oatmeal. Stir slowly.

Now- do that again…dry mixture and then the oats. Mix just until well-combined.

Pour into a greased 9×13 pan. Bake at 350 for 35-40 minutes- until the cake testes done. ( it is done when a small knife inserted in the middle will not be gooey…if a few moist crumbs hang on, that’s ok- just not wet and gooey)

The topping needs to be applied to the cake while it is still hot.

So, as soon as the cake is taken out of the oven- start working on the topping.

For the topping:

Melt the butter. Add the other topping ingredients and mix until the sugar is dissolved and everything is well-incorporated.

Pour all of this over the hot cake, and carefully spread it out so that it covers the whole cake.

Turn the broiler of the oven onto high. Make sure the rack inside the oven is at the very top position.

Slide the cake to the top rack. Keep the oven door cracked open so you can keep an eye on the cake.

The broiler is very hot and will burn the cake very quickly. So- keep an eye on it constantly.

As soon as the topping on the cake begins to bubble, give it about 30 seconds- just until the topping is melted and the coconut is starting to brown.